I try to keep our weekly meals as light and healthy as possible, which usually entails a lot of plant based meals along with some poultry and seafood. When it comes to poultry, I used to be a white meat only kind of girl, until I learned just how flavorful and moist chicken thighs and legs are. Although I usually prefer to cook with chicken thighs, I was recently at a store that had chicken breasts for such a great price, that I couldn’t resist picking them up.
You can do so much with chicken, but during the week I try and keep things straightforward and easy. I recently put together this easy yet delicious dish in under thirty minutes, making it a perfect option for busy mid-week meals. This dish is cooked completely on the stovetop, and I prefer using either my cast iron frying pan or Dutch oven casserole dish for recipes such as this one. The peppers and onions become very sweet and tender, and along with the balsamic vinegar act as the “sauce” for the chicken. The chicken breasts I used were quite large, so I just cut each breast in two so they would cook equally, and then the day after, I used leftovers to make a delicious panini for lunch! To create a complete meal, I would serve this dish with some roasted potato wedges or mashed potatoes. Yu certainly could use chicken thighs in this recipe in place of chicken breasts if you prefer.
Deborah Mele 2017
- 4 (6 Ounce) Skinless Chicken Breasts
- Salt & Peppers To Taste
- 1/2 Teaspoon Dried Oregano
- 4 Tablespoons Olive Oil
- 1 Large Onion, Peeled & Sliced
- 2 Red Peppers, Cored, Seeded, & Sliced
- 1 Yellow Peppers, Cored, Seeded, & Sliced
- 4 Cloves Garlic, Peeled, & Thinly Sliced
- 1/2 Cup Dry White Wine
- 3 Tablespoons Balsamic Vinegar
- 3 Tablespoons Finely Chopped Fresh Parsley
- Season the chicken with salt, pepper, and dried oregano.
- Heat the olive oil in a heavy bottomed saucepan over medium heat until lightly smoking.
- Brown the chicken well on each side, about 7 to 8 minutes.
- Move the chicken to a plate.
- Add the onions and peppers to the pan, and cook until they are tender and softened, stirring often, about 6 to 7 minutes.
- Add the garlic and cook another minute or two until fragrant.
- Add the wine, and cook, scraping up any browned bits from the bottom of the pan until the wine has almost completely been absorbed.
- Stir in the balsamic vinegar and chopped parsley.
- Return the chicken to the pan, along with any juices on the plate and cover the chicken with the pepper mixture.
- Continue to cook until the chicken is completely cooked, about 5 minutes. Serve immediately.